I'm brewing a new beer as I type this. It will be an American Hefeweizen, similar to Bell's Oberon, but spiced with lemon grass and tamarinds. Sort of a Thai/American Hefeweizen, if you will.
The grain bill is simple:
14 Lbs. Breiss 2 row pale malt
9 Lbs. Weyerman's Wheat malt
4 oz. Saaz hops (60 minutes)
1 oz. Saaz hops (20 minutes)
Yeast is White Labs American Hefeweizen yeast
Dough-in at 151 F, 60 minute mash
60 minute boil
Primary one week in glass
Secondary 2 weeks in glass
This beer is a slight variation on the beer that won second place in the light hybrid category at the Michigan State Fair this summer. This one should be a bit stronger in alcohol content and spiced differently. I am still trying to think of a name for it, so any recommendations are welcome!
I am trying a two stage batch sparge this time with my Scmiddling easymasher, attached by bulkhead fitting to a converted Budweiser keg. I will wait ten minutes before running the second batch sparge stage for better conversion. New technique!
Stay tuned for some musings on the state of the world as it compares to the year of my birth, 1957. I plan an article to discuss these many differences and similarities real soon!